Roasted Brussels sprouts with balsamic vinegar & honey

Brussels sprouts, halved, stems & ragged leaves removed	1 ½ pounds
Oil, extra-virgin olive	3 tablespoons
Salt, kosher	¾ teaspoons
Pepper, freshly ground	½ teaspoon
Vinegar, balsamic	1 tablespoon
Honey	1 teaspoon

1. Preheat to 425°F. 
2. Line a baking sheet with aluminum foil. 
3. In a large bowl, toss the sprouts with 2 tablespoons oil, salt, and pepper. 
4. Transfer to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes. 
5. Transfer sprouts in a bowl; add 1 tablespoon oil, vinegar, and honey, and toss to coat evenly. 
6. Taste and adjust seasoning, if necessary, and serve.